Description
This rich fall trifle combines moist pumpkin cake cubes, creamy pudding, whipped cream, buttery toffee bits, and caramel drizzle for the ultimate autumn dessert. It’s elegant enough for Thanksgiving but easy enough for any cozy weekend indulgence!
Ingredients
Scale
- 1 box spice cake mix (or yellow cake mix + 2 tsp pumpkin pie spice)
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 3 large eggs
- ⅓ cup water
- 2 boxes (3.4 oz each) instant vanilla or butterscotch pudding mix
- 3 cups cold milk
- ½ cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 container (8 oz) whipped topping (Cool Whip or homemade whipped cream)
- ¾ cup toffee bits (Heath or Skor bars work perfectly)
- ½ cup chopped pecans or walnuts (optional)
- Caramel sauce for drizzling
- Extra whipped cream for garnish
Instructions
- Preheat oven to 350°F (175°C). In a large bowl, mix cake mix, pumpkin puree, oil, eggs, and water until smooth. Pour into a greased 9×13-inch pan and bake for 25–30 minutes, until a toothpick comes out clean. Cool completely, then cut into cubes.
- In a large bowl, whisk pudding mixes with milk until thickened (about 2 minutes). Stir in pumpkin puree and pumpkin pie spice. Fold in whipped topping gently until smooth and airy.
- In a trifle dish, layer in this order: Pumpkin cake cubes, Pumpkin pudding cream, Sprinkle of toffee bits and nuts, Drizzle of caramel sauce. Repeat layers until you reach the top of the dish. Finish with whipped cream, a final drizzle of caramel, and extra toffee bits.
- Refrigerate for at least 2 hours before serving. Best served cold — the flavors deepen and meld beautifully overnight.
Notes
- For a gluten-free version, use a gluten-free cake mix.
- Can be made a day in advance for convenience.
- Feel free to substitute the nuts based on preference or dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg